Description
This Spinach Feta Salmon in Phyllo recipe combines tender salmon fillets with a creamy spinach and feta filling, all wrapped in crispy, buttery phyllo dough. Perfect for an elegant dinner, it bakes to golden perfection with a delightful crunch and savory flavors.
Ingredients
Scale
Salmon and Filling
- 1 lb salmon skin removed
- 3 oz fresh spinach
- 1/3 cup crumbled feta
- 1 shallot minced
- 1 tsp oregano
- 1/2 tsp salt
- 1/2 tsp black pepper
- 4 oz cream cheese softened
Phyllo and Topping
- 6 sheets phyllo dough
- 4 oz butter melted
- 1 tbsp sesame seeds
Instructions
- Preheat the oven: Preheat your oven to 400°F and line a baking sheet with parchment paper to prepare for baking.
- Sauté the filling: Heat a splash of oil in a skillet over medium heat. Add the minced shallot and sauté for 2–3 minutes until softened. Add the fresh spinach and cook until wilted. Transfer the mixture to a bowl and let it cool slightly.
- Mix the filling: To the slightly cooled spinach and shallot mixture, add softened cream cheese, crumbled feta, oregano, salt, and black pepper. Mix until the filling is well combined and creamy.
- Prepare the phyllo: Lay one sheet of phyllo dough on a clean surface and lightly brush it with melted butter. Repeat by layering another sheet on top and brushing with butter until you have three layers. Repeat this process for the remaining salmon fillet.
- Assemble the parcels: Place a salmon fillet in the center of each phyllo stack. Spoon half of the spinach-feta filling on top of each salmon. Carefully fold all sides of the phyllo over the salmon to form a sealed parcel. Brush the tops and sides of each parcel with melted butter and sprinkle with sesame seeds for a finishing touch.
- Bake: Place the parcels on the prepared baking sheet and bake in the preheated oven for 20 minutes, or until the phyllo dough is golden brown and crispy.
Notes
- Use softened cream cheese for easier mixing and a creamier filling.
- If phyllo dough is too dry, cover it with a damp towel during preparation to prevent tearing.
- Serve with a light side salad or roasted vegetables for a complete meal.
- You can substitute the salmon with trout or other firm white fish if preferred.
- Be careful when folding the phyllo to avoid breaking the layers for maximum crispiness.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 38 g
- Saturated Fat: 14 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 110 mg
